Perfect Pairings & Recipes for
Cabernet (Cabernet Sauvignon)

Top flavour pairings and recipes for Cabernet (Cabernet Sauvignon), according to analysis of thousands of recipes.

Cabernet (Cabernet Sauvignon) instantly conjures the embrace of tannin and the bracing kiss of oak. But look beneath its obvious bitterness and you'll discover a captivating symphony of softer notes, a whisper of graphite, a hint of tobacco, and subtle accents reminiscent of plum, giving it remarkable depth. The key to finding the perfect pairing for Cabernet (Cabernet Sauvignon) is understanding how these notes harmonise.

To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our analysis reveals, for example, how beef mince's ferrous tones ground Cabernet (Cabernet Sauvignon), and how brioche bun's beurreux notes create a surprising synergy with its dry sensation.

An ingredient's flavour comes from its core characteristics, like woody, herbal, and vegetal, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

Flavour Pairing Method

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Tannic Notes

Our analysis shows that the flavour of tannin is strongly associated with the flavour of butter. This suggests we should look for ingredients with a buttery flavour, such as brioche bun, when pairing with the tannic aroma notes of Cabernet (Cabernet Sauvignon).

The recipes below provide inspiration for pairing Cabernet (Cabernet Sauvignon) with brioche bun.

Harmonious Flavours Of Cabernet (Cabernet Sauvignon)

Just as our analysis reveals that tannin and mouldy flavour notes tend to pair together, we can identify the full profile of flavours that harmonise with each of the notes present in Cabernet (Cabernet Sauvignon). For instance, the oaky flavours of Cabernet (Cabernet Sauvignon) are strongly associated with chanterelle and petrichor flavours.

The aroma accents associated with the various accents of Cabernet (Cabernet Sauvignon) can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of beef mince offers many of the notes complementary to Cabernet (Cabernet Sauvignon), including ferrous and glutamic notes. Because the flavour profile of beef mince has many of the of the features that are complementary to Cabernet (Cabernet Sauvignon), they are likely to pair very well together.

The chart above shows the unique profile of beef mince across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Cabernet (Cabernet Sauvignon).

Linked Flavour Notes

Looking at the aroma accents that are most strongly associated with the various flavours of Cabernet (Cabernet Sauvignon), we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of Cabernet (Cabernet Sauvignon), along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma notes complementary to Cabernet (Cabernet Sauvignon).

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Cabernet (Cabernet Sauvignon)), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.